Super easy and very tasty! Chicken was very moist. Served with a broccoli and penne side dish.

Reviewed On: Nov. 1, 2009

These peppers turned out great! I would give it 5 starts, except I made some changes. I didn't boil the peppers beforehand; I just increased the time in the oven. Used 1/2 cup of onions. Cooked my rice in a rice cooker, mixed it with everything else and let it simmer for about 10 minutes to let the flavors mix. I added cumin, red pepper flakes, salt, pepper, italian seasoning and extra Worcestershire sauce to the mixture. Also used a can of diced tomatos with green chiles in them for an extra kick. I followed other reviewers' advice and put sauce and cheese in the bottom of each pepper, added some of the mixture and then did another layer of sauce and cheese and then finished stuffing the pepper and topped with more cheese. I used tomato sauce instead of tomato soup (don't care for the soup flavor). Coated the bottom of the pan with a layer of tomato sauce to keep the bottoms of the peppers from burning. Served over white rice. Delicious; will definitely be making again!!

Reviewed On: Nov. 1, 2009

This turned out really well! I didn't have any pumpkin spice, so I just added a little bit of canned pumpkin, which worked out well.

Reviewed On: Oct. 25, 2009